Tuesday, November 13, 2012

Pumpkin Soup

It's still that pumpkin time of year . . . I've been making this soup for a few years and the recipe was originally from Trader Joe's.  Last night I wanted something warm to go with our salad and decided to make a batch - this recipe is so quick it's definitely instant gratification.  I prefer it as a starter soup in a small portion rather than eating a whole big bowl; it has great flavor and has been a big hit for dinner parties.

Pumpkin Soup (4 first course or 2 main course servings)

1 can of pumpkin (not pumpkin pie filling - plain pumpkin)
3 T butter
1 small onion, diced (I reduce this to about 1/2 cup max)
1/2 cup heavy cream (again, usually I start with 1/3 cup and see how it looks & tastes)
1 1/2 cups water
1 tsp. pumpkin pie spice
pinch cayenne
1-2 T honey
salt and pepper to taste

Saute onions in butter until slightly caramelized.  Add water, pumpkin, spices, honey, and cream.  Let simmer for 10 minutes.

1 comment:

  1. Love pumpkin soup. And, pumpkin macarons, pie, cake, fries, etc.